HACCP Smoking is prohibiting in all public establishments.
Chlorine sanitizer utilized.
Walk in beer cooler is used for dry storage.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee smoking a cigarette upon entering the bar.
Smoking is prohibited with and within 15 ft of a establishment entrance. Corrected by education.
Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not present at bar hand sink.
Provide paper towels at hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
Air gap present between the screen and the door of the side screen door.
Replace screen.. Corrected
- Lighting provided as required. Fixtures shielded
Light bulb in men's restroom is not shielded.
Provide a shield for bulb.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
Ventilation no present in both men's and women's restroom. Severe condensation build up in Frigidaire freezer.
Repair ventilation system in restrooms. Repair condenser in freezer.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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9/30/2015 | Routine | 87 |
HACCP Repair screens of screen door to minimize the presence of pest and rodents.
Chlorine sanitizer utilized.
Walk in beer cooler is used for dry storage.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee smoking a cigarette upon entering the bar.
Smoking is prohibited with and within 15 ft of a establishment entrance. Corrected by education.
Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
- Thermometers, gauges, test kits provided
No chlorine test strips present in the establishment.
Provide chlorine test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in numerous locations behind bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior perimeter of grill surface, 2. hostlers of soda guns.
Routinely clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Outer openings protected from insects, rodent proof
Screens of screen door are torn and ripped.
Replace screens. Corrected
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5/1/2015 | Routine | 87 |
HACCP Discussed proper boil order procedure.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior surfaces are refrigerator are soiled.
Wash, rinse, and sanitize all food contact surfaces of refrigerator.
The food-contact surfaces of all cooking utensils equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Bottom tray of pizza oven is excessively soiled.
Wash and clean tray.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom does not have a self-closing door.
Apply self-closing device to restroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Floor tiles in back storage room are in disrepair.
Repair flooring in storage room.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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9/24/2014 | Routine | 94 |
HACCP Discussed and reviewed proper boil order procedures and boil order HACCP bulletin.
Chlorine is utilized in the establishment.
Frozen foods are frozen.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not present at bar hand sink.
Provide paper towels at sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink.
- Rooms and equipment - vented as required
Ventilation system is in disrepair in the women's restroom.
Repair ventilation system.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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4/1/2014 | Routine | 97 |
HACCP: Discussed proper handwashing in relation to providing self-closing bathroom doors so that hands do not become soiled again when exiting a toilet room (door handle contact).
Chlorine sanitizer is used.
Frozen foods were frozen.
Establishment serves frozen pizzas, pre-packaged chips, popcorn, and occasionally breakfast items. At time of inspection, only frozen pizzas were present on premises.
- Food contact surfaces of equipment and utensils clean
Excessive grease accumulation in and around fryer behind bar. Fryer not currently in use. Clean fryer in between uses and maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1. Box fan on table in bar area has heavy dust accumulation. 2. Outside of deep freezer behind bar soiled with grease. 3. Outside of ice machine in back storage room soiled.
Clean and sanitize all non-food contact surfaceas as often as necessary to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom door propped open. Men's restroom door has no self-closing device. Correct by attaching a self-closing spring/device and by keeping restroom doors closed at all times (except for when completing maintenance or cleaning).
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Floors properly constructed, clean, drained
1. Soiled floors around fryer, deep freezer, and cooler behind bar. 2. Excessively worn carpeting beneath bar stools and on floor where bartender enters bar area. 3. Floors in backroom storage soiled.
Clean all floors and hard to reach flooring areas as often as necessary to maintain clean. Replace worn or torn carpeting in bar area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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10/11/2013 | Routine | 94 |
HACCP DISCUSSION: FOOD STORAGE
- In-use food dispensing utensils properly stored.
Handle of ice scoop laying in ice in the bin behind the bar counter.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Single service items properly stored, handled, dispensed
A box of single service cup stored on the floor in the office area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Soiled floors in the back office area. Cean and maintain clean floors
Chipping floor tiles in the storage area. Repair to provide smooth and easily cleaned floor.
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4/11/2013 | Routine | 97 |
HACCP DISUSSION: DATE MARKING CHLORINE BLEACH USED AS SANITIZER
- Critical: Foods properly cooled
Portioned dressings in the cooler adjacent to fryer and grill is not dated.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Dressing discarded.
- Thermometers provided and conspicuously placed
No thermometer present in the cooler storing food items behind the bar counter
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty interior surface of cooler storing lettuce, dressings, and other food items.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Floors properly constructed, clean, drained
Soiled floor in the following places: under mattings behind bar counter, under equipments and utilities behind bar counter and in the storage area.
Clean and maintain clean floors.
Chipping floors. Repair to provide smooth and easily cleaned floor.
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6/20/2012 | Routine | 91 |
HACCP: DISCUSSED STORAGE OF CHEMICALS, FOOD TEMPERATURE, HIRE OF PEST CONTROL OFFICER WITH BULLETIN.
Risk changed to medium risk due to facilty request to change menu to serving burgers, sandwich, and chops.
Jessie the manager stated the fire department has been in facility to check the hood vent system
A check for $75 was received for the difference between risk category. License will be mailed.
CHLORINE TABS USED AS SANITIZER
- In-use food dispensing utensils properly stored.
Scoop in ice with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks and interior of cooler adjacent to deep freezer.
Repair to provide smooth and easily cleaned surface.
- Critical: Outer openings protected from insects, rodent proof
No self closing device on the back door by the storage/office area.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Re-check on or after 2/2/12
- Floors properly constructed, clean, drained
Soiled floors under tables , equipments, and utilities.
- Critical: Toxic items properly stored
Buns stored on thesame shelf with cleaning chemicals.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Corrected by education and buns moved.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Storage of unused equipments in the back.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises to prevent harbor for pests.
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1/23/2012 | Routine | 86 |
HACCP: Discussed proper hand washing.
Note: Jesse the manager stated that food is not being cooked in this facility despite present in the bar area of a grill and a fryer under a small hood vent, and also hot dog and other frozen food in the deep freezer. Jesse was informed that currently thier facility is a low risk, and are not allowed to serve any other food but a warmed-up frozen pizza.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of pizza oven.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel in men's bathroom. Provide paper towel at hand sink always. Paper towel was provided.
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5/16/2011 | Routine | 96 |
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